10.29.2010

wicked tips | cookies.


So, Halloween is just around the corner. Have you found your costume yet? If not, you need to get you one! I'm not very good with putting together costumes. I've never changed out of my witch's outfit. It's too comfortable and way too intimidating.


Today I will be sharing 5 tips for you! That's a lot! These are all delicious cookies. Go on ahead and try them out for yourself!

Tip 001: Witch Hats

ingredients:
1 (4.25-ounce) tube orange or red decorating frosting
1 (11 1/2-ounce) package fudge-striped shortbread cookies (32 cookies)
1/2 (13-ounce) package milk chocolate kisses, unwrapped (32)

directions:
Pipe a small mound of frosting in center of each chocolate-covered cookie bottom; press a chocolate kiss on frosting. Pipe a frosting band and bow around base of each kiss.

Tip 002: Pecan Caramel Spiders

ingredients:
1 1/2 cups toasted pecans

1 cup heavy cream
1 cup granulated sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
2 tablespoons unsalted butter, in pieces
1/4 teaspoon salt
5 ounces thin black licorice strands, cut into 2-inch pieces
6 ounces semisweet chocolate, chopped
4 ounces milk chocolate, chopped
Chocolate curls or jimmies, optional

directions:
Line 2 baking sheets with waxed paper and lightly spray with nonstick spray. Mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a couple inches apart on the pan.
Make caramel: Warm the cream over low heat and keep warm while you cook the sugar.
Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.
Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and cool for a minute.
Ladle a couple tablespoons of warm caramel over some of the nut clusters, to make the spider bodies. Then press 6 pieces of licorice into the warm caramel to make the legs. Repeat with the remaining caramel and licorice. (It's helpful to have an extra hand here, since the caramel can set quickly. If caramel hardens, warm over very low heat. ) Let spiders cool 15 minutes.
Meanwhile, put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, 2 to 3 minutes more.)
Spoon about 1 tablespoon of melted chocolate on top of each spider. Sprinkle with jimmies or chocolate curls, if desired. Let cool until firm.
recipe found here


Tip 003: Sweet Bones

ingredients:
6 large egg whites
1 1/2 cups of sugar

directions:
Preheat oven to 200 degrees. Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk constantly until sugar is dissolved and mixture feels warm to the touch, about 5 minutes.
Return bowl to mixer, and fit mixer with the whisk attachment.Beat on high speed until very stiff peaks form, about 8 minutes.
Transfer meringue to a pastry bag fitted with a 1/2-inch plain round tip, such as a Wilton #1A. Pipe bone shapes, each 5 to 6 inches long, onto two baking sheets lined with parchment paper (as shown below). Bake until crisp throughout, about 1 hour. Let cool completely on a wire rack.
recipe found here 


Tip 004: Fruity Mummy Cookies

ingredients:
3/4 cup of butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
3/4 cup sweetened flaked coconut
2 (4.8-ounce) boxes (12 rolls) yogurt-striped fruit-flavored rolls
Black decorator gel
Mini chocolate chips or small decorator candies
 
directions:
Heat oven to 350°F. Combine butter, sugar, egg and vanilla in large bowl. Beat at medium speed until well mixed. Reduce speed to low; add flour and coconut. Continue beating until well mixed.
Divide dough into 36 (1-inch) balls. Shape each ball into 2 1/4-inch long log. Place 1 inch apart onto ungreased cookie sheets. Bake for 12 to 14 minutes or until set. Remove from cookie sheets. Cool completely.
Cut each fruit roll into 3 pieces. Starting at top of each cookie, wrap 1 fruit roll piece around each cookie, stretching slightly to cover. Leave small opening near top for eyes. Place onto waxed paper. Use black decorator gel to adhere mini chocolate chips for eyes on each cookie.
Store in loosely covered container between sheets of waxed paper up to 2 days.
recipe found here


Tip 005: Black Cat Cookies

ingredients:
2 cups sugar
1 cup butter, softened
3 eggs
1 tablespoon vanilla
3 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
 
directions:
Combine sugar and butter in large bowl; beat at medium speed until well mixed. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.
Combine all remaining ingredients except candies in medium bowl. Reduce speed to low; add flour mixture to butter mixture. Beat until well mixed.
Divide dough in half. Shape each half into a ball; flatten to 1/2 inch. Wrap each half in plastic food wrap. Refrigerate until firm (at least 2 hours).
Heat oven to 350°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 3-inch round cookie cutters. Place onto ungreased cookie sheets.
Using fingers, pinch up ears at top of each circle. Place 2 pieces candy corn onto cookies for eyes and 1 red cinnamon candy for nose. Press tines of fork on each side of cookie below eyes to form whiskers.
Bake for 7 to 9 minutes or until cookies are set. Let cool 1 minute on cookie sheet; remove to wire cooling rack.
recipe found here

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